If You Happen To Be In Shoreditch

Our journey began with a PASSION FOR HEALTHY EATING instilled by our Eastern Mediterranean heritage. As the family grew, home cooking revolved around grilling and roasting ingredients that are full of goodness, avoiding deep frying or saturated fats.

And on closer look at Strut & Cluck, we are determined to visit the place itself, when we next get the chance:

The mum and family chef, Limor, started experimenting with turkey as a healthy alternative to chicken and a great source of lean protein. She quickly discovered the VERSATILITY AND FLAVOUR OF THIS SUPERFOOD. To achieve its distinctive flavour and fall-off-the-bone tenderness, the meat is marinated for 24 hours, then slow-cooked with our herb & spice blend.

Their Instagram images feed the desire, no surprise. A couple of us had stayed in Shoreditch earlier this year while in London on business, and are determined to return. This website’s messages, visual and written, provide more motivation.

Is the name of this restaurant in the Shoreditch area of London a cheeky nod to the neighborhood’s preening see-and-be-seen-ness? Nope. We’re actually talking turkey.

Amir and Limor Chen, married partners, opened their casual-cool restaurant in June after experimenting with the bird at a pop-up last fall and, before that, at home for roughly 20 years. “Here in England, you basically have turkey at Christmas and that’s it,” said Mrs. Chen, who hails from Tel Aviv and employs the Eastern Mediterranean flavors to prove it.

During a recent visit, turkey (raised free-range in and around East Anglia) appeared in all eight main dishes. (Plans are underway to expand to fish and other meats come January.) The most splendid preparations venture farthest from preconceived notions of poultry, like a savory thigh that’s marinated for 24 hours, slipped into an ovenproof, sous vide pouch and slow-cooked another six to eight hours in a conventional oven…

…“Right from the outset, this wasn’t just about turkey,” said Mr. Chen. “It was about a way of eating.” That way of eating — friendly yet refined, adventurous yet cozy — deserves more than one meal a year.